Category Archives: Asian

Hot and Fresh

Mee Goreng: Malaysian Stir Fried Noodles

malaysian_stir_fry

This week’s challenge for /r/52weeksofcooking sent me back to Asia – this time to figure out a malaysian dish. I’ve always had a thing for noodles so was instantly drawn to the all the street noodle images popping up as I searched for recipes.  I also wanted something with a bit of heat, as I’m still trying to figure out how spicy I can get without it upsetting the little one.  I’ll admit that I’ve been avoiding spicy foods so happy this challenge came along to push me out of my comfort zone.

Street Noodles

Serves: Serves 4

Ingredients

1 lb rice noodles

1 tbsp vegetable oil

1/4 tsp fresh ginger

2 cloves garlic

2 carrots, chopped

1 lb bok choy, chopped - whites and greens separated

2 tbsp soy sauce

1 tbsp spicy chili sauce

1 tbsp black bean sauce

1 tsp rice vinegar

1 tsp sesame oil

Instructions

  1. Cook the noodles per instructions until al dente then rinse in cold water and set aside.
  2. Heat the oil in a wok over medium heat, add the ginger, garlic, and scallions and cook for 5 minutes or until garlic turns golden.
  3. Add the carrots and the white part of the bok choy and cook for 10 minutes before adding the sauces. Stir in the sauces, then cover and cook for 10 minutes. Remove the lid then add the cooked noodles, rice vinegar, and the green part of the bok choy stir well and recover for a final 10 minutes, stirring regularly.
  4. Serve and enjoy!
http://dancingveggies.com/2016/03/hot-and-fresh.html

Even though we’re no longer around an Asian market my mom is, so I sent her on a shopping trip to get some ingredients for me.   I used Lee Kum Kee sauces for this dish as they are vegetarian and husband safe – the second part being more important!

In the Saddle

Japanese Curry

japanese_curry

In an attempt to get my kitchen mojo back, I’ve once again joined the /52weeksofcooking group in the hopes that their weekly challenge would get me going again.  They are now on week 10 while I’m just now doing my second post – needless to say I’m still a work in progress!  This week the challenge was Japanese and while I debated doing a tempura I couldn’t get over the idea of trying a Japanese curry similar to one I had in Pittsburgh a few summers ago.  Luckily the internet provided me with lots of ideas, so I took the common ingredients from all of them and then winged the rest of it!

In the Saddle

Serves: Serves 4-5

Ingredients

2 tbsp vegetable oil

4 garlic cloves, minced

1 tsp grated ginger

1 lb tofu, pressed and cubed

1 red onion, diced

2 tbsp curry powder

2 tbsp tomato paste

1/2 tbsp brown rice vinega

1/2 tbsp sesame oil

1 tart apple, cored and diced

3 cups vegetable stock

2 large carrots, sliced

2 butter potatoes, peeled and cubed

1/2 cup frozen green peas

Instructions

  1. Heat the oil in a large wok and add the garlic and ginger. Cook until the ginger is brown and then add the onion. Cook for 10 minutes, or until onions start to brown. Add the tofu and cook 5-7 minutes on each side, tofu should be golden and onions should be slightly caramelized.
  2. Add the curry powder, tomato paste, vinegar, sesame oil, apple, vegetable stock, potatoes, and carrots. Bring to a boil, then cover and simmer over low heat for 20 minutes.
  3. Add the peas then simmer, covered, for a final 10 minutes or until potatoes are soft.
  4. Serve over rice and Enjoy!
http://dancingveggies.com/2016/02/in-the-saddle.html

I could say this was a huge hit but that doesn’t begin to cover it – this is one of the only curries where husband has wanted seconds!  He couldn’t get over how savory it was – all the flavors working together.  So good he didn’t believe it was vegan, BIG bonus there.

Make sure to come back Monday for February’s BONUS Secret REcipe Club post.  It’s the 5th Monday of the month and this time the special theme is Spring & Bunnies.

What it Wants

Red Curry Thai Soup

thai_green_curry

First Secret Recipe Club post of 2015!!!!  About a month ago, there was a request for someone to take over for a blogger in Group D that was no longer able to participate.  While it turns out she was partnered with me for the cookie exchange, I was able to adopt her “normal” blog: Life on Food.  I quickly identified three recipes that looked fantastic: Cream of Broccoli Soup, Skillet Lasagna, and Red Curry Soup.  In the end, the curry won out as it was so different than anything else I had tried out and with all the winter weather we’ve been having I needed something on the spicy side.  While Emily’s version features beef, I simply doubled all the other ingredients and used a thicker rice noodle.

 

What it Wants

Serves: Serves 4

Ingredients

1 lb rice noodles

2 sweet potatoes, peeled and diced

1 onion, sliced

2 Tbsp oil

4 cups vegetable broth

1 15oz can coconut milk

4 Tbsp red curry paste

1 tsp lemongrass

Basil

Instructions

  1. In a large wok, heat the oil over medium heat and add the onion. Cook for 5-7 minutes and then add the sweet potatoes, cooking until just soft.
  2. Add 4 cups of vegetable broth, coconut milk, red curry paste, and lemon grass to pan simmering until the sweet potato is tender, around 8-10 minutes.
  3. Remove from heat and then stir in noodles and top with the fresh basil.
http://dancingveggies.com/2015/01/what-it-wants.html

Emily was right on in saying that this is “a hot meal that warms you from the inside out” – and I’ve already made it again!  The trick with the noodles is to add them at the very last moment in order to keep them from soaking up all the broth.  However the broth is one that can’t be wasted so nothing really wrong with that happening.  Needless to say this was a fantastic dish and I can’t wait to pick up some more curry and make another batch.  The only hard part of this recipe was finding a curry paste that was free of shrimp – but in end was able to find some at Whole Foods.


If You Lead

Yoka-Soba

yoki_soba

Welcome to the FINAL Secret Recipe Club for 2014!  I can’t believe this year is almost over – it has flown by way faster than I thought possible.  While the year hasn’t been the best at times, I’ve come out of it stronger – or at least more determined than ever to succeed.  Enough about that, time to focus on the recipe!  This month I was assigned the Saturday Evening Pot which is run by a husband wife duo, which is rather awesome.   Their motto is “Faith, Family, Food: Flavors of a Fabulous Life” and fully covers everything they feature on their blog.  There are so many amazing recipes on their blog, some created by Chef John while others are ones sent in from friends all over the globe.  I was immediately drawn to their Okinawa Cooking Class recipe for Yoka Soba – minus the pork of course!  Instead I greatly increased the amount of vegetables already featured in the dish, to include adding in a second type of cabbage.

If You Lead

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 green pepper, chopped

3 shallots, chopped

4 large carrots, chopped

1/2 package soba noodles

1 small green cabbage, chopped

1/2 red cabage, chopped

3 scallions, chopped white and greens

1/2 cup soy sauce

1 tbsp sesame seeds

ground black pepper, to taste

Instructions

  1. Heat the vegetable oil in a wok over medium heat. Add the green pepper and shallots and cook for 5 minutes before adding the carrots. Continue cooking for another 10 minutes.
  2. Meanwhile, cook the soba noodles according to the package. Drain, and rinse with cold water and then set aside.
  3. Once the carrots are tender, add the white part of the scallions along with half of the cabbage. As the cabbage wilts, continue to add to the wok.
  4. Add the noodles along with the soy sauce and stir well. Season to taste with the black pepper then top with the scallion greens and the sesame seeds.
  5. Serve and enjoy!
http://dancingveggies.com/2014/12/if-you-lead.html

I also added some sesame seeds for a crunch, but that’s just me – they can easily be left out.  For those craving a meaty version, please check out the original recipe!  I also have a feeling tofu would work great, but still on a low-soy diet as we get ready for next round of fertility treatments.  In theory our transfer will be in a few weeks so will know if it worked sometime around the start of the year.  If it doesn’t work, then we’ll be going for a session every other month for essentially the entire year.  A lot to take in – but hopeful that 2015 will be our year!

In food news, there is a mini-SRC post coming up in two weeks so for those of you looking for something sweet  make sure to come back on the 15th!  The next “real” SRC post will be in early February, which seems so far off now but will be here in just a blink of an eye.


Counting Seconds

Plov: Vegetarian Style

Plov

Sometimes I make a dish with no idea what is going to happen at the end – to include if it will even be edible.  I had heard of Plov before, thanks to Silk Road Bistro, but wanted to make it more of a main dish without the standard lamb.   Lots of googling gave me a good list of vegetables to start with: carrots, onions, and garlic  – along with the addition of some variety of currant.  When it came to the main protein all I knew is that I didn’t want to go with tofu, I wanted something with a firm bite to it as a contrast to the soft vegetables.  I decided to go with chickpeas since their origins in Turkey led me to believe they would have easily spread to the Central Asia region that I was focusing on for this dish.

Counting Seconds

Serves 4-5

Ingredients

1 tbsp vegetable oil

1/2 tbsp cumin

1/2 tbsp coriander

1 vidalia onion, diced

5 cloves garlic, minced

2 carrots, sliced

1 1/2 cups brown rice

3 cups vegetable stock

2 cups chickpeas

1/2 cup cranberries

Instructions

  1. Heat the vegetable oil in a dutch oven over medium heat. Add the cumin and coriander and cook for 1 minute before adding the onion and garlic.
  2. Continue cooking the onion and garlic for 15 minutes, the onion should start to caramelize and the garlic should be a rich golden color. Add the rice and stir, until coated in the oil then add the water.
  3. Bring the water to a boil then cover and turn heat to simmer. Cook for 15 minutes, then add the chickpeas and recover.
  4. Cook for a final 5 minutes then stir in the cranberries and Serve!
http://dancingveggies.com/2014/09/counting-seconds.html

Another thanks to /r/52weeksofcooking for sending me on another delicious food journey – I’ve learned so much in doing these weekly challenges and can’t wait til the next one! Though of all the dishes I’ve made for this challenge, this one is easily in the top 5 as the ingredients are all standard ones making it super easy to prepare.  Ever since Wegmans added cranberries to their bulk food section I’ve had a fresh supply in my pantry – and while they aren’t burberries they are delicious.